Category Archives: Food

Food

The Best Mashed Potatoes!

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So I tried something new this year when it came to mashed potatoes. First off I used Yukon Gold potatoes (about 4 1/2lbs) and then I just peeled and boiled them like normal. Then I dumped them in the colander to drain them and then I let them just sit there for a few minutes while the excess water worked its way out. Then I dumped them into my KitchenAid Mixer and added about 1/2 cup of 2% milk and 2-3 ounces of Brie cheese. Then I put the spurs to it.

Now I have had the mashed potatoes with all the sour cream, creamed cheese and whole milk and these were better. While brie seems a bit decadent just remember that you are just adding a little bit versus recipes that call for both cream cheese and sour cream. I have also found that brie isn’t that expensive. Today I saw it for less that $5 a pound.

All said, they were delectable. Even my nephew who doesn’t really like cheese loved these potatoes!

Food

Buying Meat, Size, Bones, etc

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Since we are having the family Thanksgiving on Sunday, the NerdDad and I decided to have ham tomorrow. So today I went to the grocery store to buy a little 2 1/2lb ham to feed my little family. Man was it a shock! The little little boneless ham was $5/lb. Compare this with the shank ham that was only $1.49/lb but the smallest one was almost 10 and 1/2 lbs. Well, even counting the bone I got 7 1/2lbs of ham for only $4 additional. While it is more meat than I wanted, I will be able to freeze it and use it at other times.

Now looking at the price per pound doesn’t always equal a better deal. Previously I have looked at chicken breasts with ribs for $1.79/lb versus $1.99/lb for boneless, skinless chicken breasts. Now comparing those the boneless, skinless breasts actually are a better deal. Not only do you get them already to be cooked, you don’t pay for the bone and skin. That actual cost of the bone and skin may be greater than the price difference.

Separately, bigger and cheaper doesn’t always make a better deal either. When given the choice between the size you can use versus a bigger yet cheaper per pound package, you need to analyze yourself. Are you over all paying more? If so do you have a plan for the leftovers? Is there enough for another complete meal? If not, that extra meat/cost is going in the garbage and you would be better off buying exactly what you need.

So there you have somethings you should look at when spending your meat budget at the grocery store.

Food

Freezer Friday: No Boil, Ready for the Freezer, Spinach Lasagna

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Welcome to the first Freezer Friday. Basically, I am looking for make ahead food that is cooked, frozen, then reheated. Please include freezing and reheating instructions. Come back each and every week for this new feature!

This recipe is a crowd favorite. It makes a huge lasagna that it great for left overs. It is easy and quick.

Ingredients:

1 1/2 qt. spaghetti sauce
1 lb. ground beef (cooked)
1 c. water
1 (15 oz.) container Ricotta
1 egg, beaten
16 oz. shredded Mozzarella cheese(divided)
1/3 c. water
3/4 c. Parmesan cheese (divided)
1 tbsp. parsley flakes
Dash nutmeg
Salt & pepper to taste
1 lb. Frozen chopped spinach (thawed and drained)
1 box of lasagna noodles(I usually only use 2/3rds)

Directions:

Pre-heat oven to 350 degrees

Mix meat, 1 quart of sauce and water in a saucepan and heat to boiling. In a large bowl mix together Ricotta cheese, beaten egg, 8 oz of Mozzarella cheese, 1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes, spinach and nutmeg. Add salt and pepper if desired. Rinse your lasagna noodles in hot water. Then prepare to assemble.

Assembly:

In a 9 x 13 pan place a little sauce to cover the bottom. Then place enough noodles to cover (usually 3-4). Then some of your cheese mixture. Then sauce, noodles and cheese again until you have used all your cheese mixture (usually 2 layers of cheese). Then pour extra sauce over the top (since your noodles aren’t boiled, they need plenty of moisture). Then sprinkle 1/2 of parmesan and a generous amount of mozzarella (you may not use all of the remaining 8 oz.) over the top. Make sure you don’t see edges of the noodles poking out to avoid hard edges.

The cover with aluminum foil and bake 40 minutes. Then uncover and bake another 15 minutes. Then remove from the oven and let it sit for 5 -10 minutes.

Freezer Option: After assembled wrap in aluminum foil and freeze. Thaw overnight in fridge and then cook for 50 minutes at 350 degrees, uncover and cook for another 15 minutes and let sit 5-10 minutes.

This is a great make ahead dish! Go enjoy!

Food

Crockpot Thursday: Crockpot Ribs

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Here is an easy rib recipe that was modified from a Robin Miller recipe. I have made this with Beef ribs, boneless country style ribs, and spareribs (which is what the original calls for). I take the leftover meat and put it into my Alfredo Pasta Bake
Ingredients:
About 6lbs of ribs (any kind)
2 Cans of Tomato Sauce (15 oz)
1/3 cup Brown Sugar
2 tbl Red Wine Vinegar
1 tbl Soy Sauce
1 tbl Chili Powder
2 tsp Ground Cumin
1 tsp Paprika
1 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cayenne Powder

Process:
I cut my ribs apart first in order to ease serving. Then put them in the bottom of the crockpot. In a separate bowl mix all the other ingredients. Then dump it into the crockpot. Cook on low 6-8 hours or high for 3-4 hours.

Don’t forget to come back for Freezer Friday!

Food, Uncategorized

Freezer Friday: Make Ahead Chicken

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Welcome to the first Freezer Friday. Basically, I am looking for make ahead food that is cooked, frozen, then reheated. Please include freezing and reheating instructions. Come back each and every week for this new feature!

Make Ahead Chicken:

Meat is always the most time consuming part of making a meal. I make my chicken a month at a time. I buy fresh chicken breasts in bulk (which is a relative term). Then I put them in 9 X 13 baking dishes and season them. Then cover the bottome of your dish with water and cover. This prevents the dry, horrible chicken. Then I bake them at 350 degress for 45 minutes to an hour. You allow them to cool and then freeze. You can freeze them whole and reheat that way. But, I dice them up and freeze them in 2 cup incrememnts (the standard for most recipes). Then just pull them out and put into dishes. Since it is diced, the chicken is very to thaw by just putting under running water for a few minutes. I add it to pasta, Hamburger Helper and an easy Chicken and Rice dish.

Food

Crockpot Thursday – Basic Roast

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Here is my first crockpot recipe on this blog. I am starting with a basic roast and potatoes. This may be redundant to some of you but when I got my crockpot I had no idea.

Ingredients:
Hunk of beast (beef, pork, chicken, etc)
Potatoes
Seasonings
1/4 cup Liquid

Process:
First, wash and cut potatoes into large chucks (I half red potatoes). When you cut them you encourage more flavor into them. Then place beast on top. Then add seasonings I go a little heave on it. You can do just salt and pepper or add anything. I tend to do a low sodium Pappy’s, a little fresh garlic and dried parsley. Then add a quarter cup of coordinating liquid (beef stock with beef, chicken stock with chicken, water with pork, etc). You can always use water. Then slap the lid on. Depending how much time you have and what texture you want here are the directions. You can go low for 8 to 10 hours. For a firmer texture or quicker cook go on high for 4 to 6 hours. That is it!

Food

Fun Foodie Giveaway!

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Congrats to Caryn at the Bailey Family. She won our great giveaway!


I am giving away a great giveaway on conjunction with the Fall Ya’all Giveaway. I am giving away a pack of Pampered Chef goodies. There will be a mini spatula, Season’s Best Cookbook and a pair of kitchen shears. In order to enter the drawing for this great book you must leave a comment (that either has your email in the profile or in the comment) and a winner will be picked by random. This contest is only open to people with in the mainland US. The winner will be determined Sunday November 4th and I will email the winner.

Food

Announcing a New Event

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Starting this Friday we at NerdFamily Food are going to be hosting a new event called Freezer Friday. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.

So, I hope to see ya’all on Friday!